Pork Pibil Tacos

Page 80

Cuisine: Mexican | Course Type: Main Courses

(1 review)

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This Mayan pork dish was beautiful to put together and smelled heavenly. Chunks of pork are browned, and then braised for four hours at 300˚F. You add onion, garlic, jalapeno chilies, cumin, and oranges and lemons (wedges). So beautiful!

I made a bad decision by not leaving work to chill it - instead I allowed it to sit for 6 hours after cooking, in the warm oven. I think that prolonged heat pulled some off flavors from the citrus. Also, there was no cumin flavor.

So - next time - don't allow citrus to sit with the meat, double or triple the cumin, and don't do such a good job deseeding the jalapenos.

Note that traditionally this dish would have cooked in a fire pit. I think the dish has tremendous potential. I hope to try again, and revise my rating.

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